- 1). Combine 3 cups of powdered milk with 6 cups of cold water in a large stock pot. Stir until the milk is totally dissolved in the water.
- 2). Heat the milk over medium low heat until it is hot to the touch, but not scalding. Ideally, if you have a cooking thermometer it should read 120 degrees F.
- 3). Turn off the heat and add 1/4 cup of vinegar to the milk. Stir and let the milk sit for 10 minutes. You should see the curds separate from the whey, if not add an additional 1/4 cup of vinegar and wait another 10 minutes.
- 4). Place a sheet of cheesecloth in a colander. Pour the curds into the cheesecloth. If desired, set the colander over a large bowl and collect the whey. It can be used in many recipes, especially baking, that call for water.
- 5). Rinse the cheese curds under cold running water and let drain. Transfer to a covered container and store in the refrigerator.
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